Name: North African Marinated Lamb
Total time: 4 h 30 min
Yield: Serves 6 (serving size: 1 piece lamb)
Ingredients: MARINADE; ¼ cup extra-virgin olive oil; ¼ cup canola oil; 3 tablespoons fresh lemon juice (from 2 lemons); 3 tablespoons chopped fresh cilantro; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons honey; 1 tablespoon fine sea salt; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon crushed red pepper; ADDITIONAL INGREDIENTS; 2 pounds leg of lamb, trimmed and cut into 6- to 8-oz. pieces; Kosher salt (optional); Black pepper (optional)

Directions

Step 1
Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Set aside 1/4 cup of the marinade. Add lamb to marinade in bag. Gently massage bag until lamb is well coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 3 hours, turning bag once or twice.

Advertisement
Step 2
Remove from refrigerator, and let stand 40 minutes.
Step 3
Preheat grill to medium-high (400°F to 450°F). Remove lamb from marinade; reserve marinade. Season chicken with salt and pepper to taste, if desired. Grill lamb, uncovered, on lightly oiled grill grates until a meat thermometer inserted in thickest portion registers 135°F, about 8 minutes per side, basting occasionally with reserved marinade from bag.
Step 4
Let lamb stand 10 minutes. Slice and serve with reserved 1/4 cup marinade.

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party

Print Options

Ingredients

Directions